I had some 'leftover' ingredients. We turned them into lunch.
Sauce: Half a tomato, cut & mushed up
Mixed with a little wine, tomato paste, balsamic and seasonings
Crust: Last remains of Greek yogurt & self rising flour
Pressed into an oiled pan with using a layer of plastic wrap (big help on the sticky dough finger problem) Then, buttered & seasoned with crushed garlic & pantry stocked italian flavors.
Hunked up Mozzerella ball and Basil from our patio "garden"
Baked at 375 til bubbly
Remaining garlic tossed in olive oil & salt, roasted alongside pizza in tin foil packet
Whatever roasted garlic was not eaten whole (love that stuff!) we mushed and mixed with sour cream for our dressing of a bag of orphaned Florida Red potatoes that lay abandoned in the bottom of the pantry. ( Italian Bakers~ Mozzerella & Italian seasonings)
It weren't fancy, but it was tasty.
